A Couple Recipes for Us Pregnant Folks...

And anyone else who just loves sweets!

Double Chocolate Peanut Butter Ice Cream

Yum. Yum. Yum.

I've made this twice, and although it takes a little more work than regular homemade ice cream, it's totally worth it!! If you can't wait on the ice cream to freeze, it's really good as pudding! Not that I would know or anything...

Double Chocolate Peanut Butter Fudge Ice Cream

6-¼ cups Milk
2-½ cups Sugar

3/4 cup Unsweetened Cocoa Powder

1/2 tsp Pinch Of Salt

1/2 cup Cornstarch

1-¼ cups Heavy Cream

2 cups Semi Sweet Chocolate Chips

1-¼ cups Smooth Peanut Butter

In a sauce pan over medium heat, stir together 4 cups milk, sugar, cocoa powder and salt. Heat until the milk starts to steam, but before it starts to boil. In a small bowl, stir together the remaining milk and the cornstarch. Stir until no lumps remain. Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will have the consistency of chocolate pudding. Remove from the flame.

In a small sauce pan, heat heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated. Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.

Once cool, follow directions on your ice cream maker to churn ice cream. (Fits well in a gallon freezer). Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/2 cup of peanut butter. You can heat the peanut butter in the microwave for a few seconds to soften it a bit. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream. Transfer the ice cream into a freezer safe container and fold in the remaining peanut butter. Cover and freeze until solid.

French Breakfast Puffs

 This recipe is in Pioneer Woman's recipe book. I made it this morning for breakfast. I will be making it again...mmmm. I think they taste a lot like Little Debbie "Donut Sticks", only better.

French Breakfast Puffs

3 cups Flour

3 teaspoons Baking Powder

1 teaspoon Salt

½ teaspoons Ground Nutmeg

1 cup Sugar

⅔ cups Shortening

2 whole Eggs

1 cup Milk

1-½ cup Sugar

3 teaspoons Cinnamon

2 sticks Butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture

I linked these recipes over at Farmchick's "Homemade by You Monday", so go check out the rest of the links!